http://rdf.ncbi.nlm.nih.gov/pubchem/patent/BR-102012032365-A2
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_9f231cc8be06a456926ca474fe47727d |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L2-02 |
| filingDate | 2012-12-18-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_be178a099f83bcf750d8ef587baff4bb http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_6a722a52d3995139dea32be5c993da41 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_dec102f0444b61494c6f5499155b28aa http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_d48b3e04a4398c47369cae7d532c6915 |
| publicationDate | 2014-09-02-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | BR-102012032365-A2 |
| titleOfInvention | LIQUOR MANUFACTURING PROCESS |
| abstract | LIQUOR MANUFACTURING PROCESS The present invention relates to liquor, made from native cherry and other fruits such as blueberry, raspberry, cherry, blackberry and pitaya. After the selection of the mature trout, the liqueur elaboration continues with the infusion of these fruits in cereal alcohol or similar product so that the formation of a characteristic flavor and aroma occurs. The production of liquor promotes the industrialization of fruits adds commercial value, maintains natural characteristics and solves the problem of seasonality of the raw material. |
| priorityDate | 2012-12-18-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 17.